Best Bavarian Veal With Asparagus Recipes

BAVARIAN VEAL WITH ASPARAGUS

Steps:

• Oven at 325ºF.
• Fresh Asparagus should be cleaned and cut into 1-inch pieces.
• In a Dutch oven brown the veal in hot oil.
• Add onion and carrots.
• Cook until onion is transparent. Stir in parsley.
• Mix lemon juice, broth, flour and seasonings until well-blended.
• Pour over meat.
• Cover and bake 1 1/2 hours or until meat is tender.
• Add more broth if needed.
• Cook asparagus until tender-crisp.
• Stir into veal and serve immediately.

BARVARIAN VEAL WITH ASPARAGUS

Steps:

• In a Dutch oven brown the veal in hot oil.
• Add onion and carrots.
• Cook until onion is transparent.
• Stir in parsley.
• Mix lemon juice,broth, flour and seasonings until well blended.
• Pour over meat.
• Cover and bake in preheated 325 degrees oven 1 1/2 hours or until meat is tender.
• Add more broth if needed.
• Cook asparagus until tender-crisp.
• Stir into veal and serve immediately.

VEAL ASPARAGUS BUNDLES

Steps:

• Arrange 1 slice of veal on a clean work surface. With long side facing you (the piece sitting horizontally), arrange an asparagus spear in the bottom third, closest to you.
• Sprinkle with 2 tablespoons of the Asiago cheese and sprinkle with one-quarter of the pepper. Roll up. Wrap a piece of prosciutto to fit over the veal arranging 6 small sage leaves in between the prosciutto and veal, secure with 6 toothpicks at regular intervals.
• Repeat process with remaining pieces of veal and ingredients. Heat grill to medium; grill, turning, until grill marks are on all sides and veal is cooked and cheese is melted, about 3 minutes per side.
• Let sit for 5 minutes. Slice each roll into 6 pieces.

TYLER FLORENCE'S VEAL OSCAR WITH BEARNAISE SAUCE

Steps:

• First, make bearnaise sauce.
• In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat; bring to a simmer and cook until reduced by half.
• Remove from heat and set aside.
• Place a stainless steel bowl over a saucepan containing simmering water, or use a double boiler.
• Whisk the egg yolks in the bowl until doubled in volume; slowly add the melted butter, continue beating until sauce is thickened.
• Stir in reserved shallot reduction.
• Season with salt and pepper, set aside wrapped in a warm spot (makes one cup).
• Now, make veal.
• Blanch asparagus tips in simmering water, drain and set aside.
• Poach crab legs in water, white wine and lemon slices for 5 minutes, then shell with a crab cracker and reserve meat.
• In a shallow dish combine flour, salt and pepper; coat pieces of veal.
• In a saucepan over medium heat, melt 1 tbsp of butter and fry cutlets 3 minutes each side until golden brown; remove the veal to a warm platter.
• Using the same pan, melt remaining butter, then stir in shallots and tarragon.
• Add olive oil, asparagus and crab.
• Saute 2 minutes to warm.
• To serve: place asparagus and crab on top of each cutlet; drizzle each with sauce, and serve hot.

VEAL SCALOPPINE WITH ASPARAGUS AND CHANTERELLE CREAM SAUCE

Steps:

• Preheat the oven to 400 degrees F. In a medium pot of boiling salted water blanch the asparagus for 1 minute. Plunge the hot asparagus in ice water to stop the cooking and to preserve the green color. Heat a medium skillet over medium-high heat add the unsalted butter and garlic and cook until fragrant, but not brown. Add the mushrooms and saute until golden brown. Turn the heat to high and add the vermouth. Add the cream and cook until reduced by 1/2, about 5 minutes. Season with salt and pepper. Keep chanterelle sauce warm. Cut the veal scaloppine in 1/2 and season generously with salt and pepper. Season the flour with salt and pepper. Lay a slice of provolone and 2 pieces of blanched asparagus on the veal. Roll the veal scaloppine around the provolone and asparagus and dredge lightly in the seasoned flour. In an large skillet over medium high heat, melt the butter and olive oil. Place 3 rolls in the skillet, seam side down, and cook for 30 seconds. Turn the rolls over and sear the other side for 30 seconds. Transfer to a baking sheet and continue searing the rest of the rolls. Bake for about 10 minutes until the cheese is melted. Serve with the chanterelle sauce.

VEAL WITH ASPARAGUS

Steps:

• In 10-inch nonstick skillet, heat oil over medium-high heat. Cook shallot and garlic in oil, stirring frequently, until garlic is golden; reduce heat to medium. Add veal. Cook about 3 minutes, turning once, until light brown.
• Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 12 minutes, stirring occasionally, until asparagus is crisp-tender.